December 10 may not be the only day we enjoy a light, crisp lager, but it sure is the one day we celebrate National Lager Day! Check out these recipes that help make beer the star of the show!
Photo courtesy Akex Lau
Steamed Mussels with Fennel and Tarragon
Recipe courtesy Giada, Cromwell Hotel, Las Vegas
Yield: 2
Ingredients
1 T olive oil
1 small fennel bulb, finely chopped
2 medium shallots, finely chopped
2 garlic cloves, finely chopped
Kosher salt
2 lbs mussels, scrubbed, debearded
1 cup lager beer
3 T unsalted butter, room temperature
2 T chopped tarragon
Toasted slices of country-style bread (for serving)
Method
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Heat oil in a medium pot over medium-high. Add fennel and shallots and cook, stirring often, until fragrant and beginning to soften, about 2 minutes. Add garlic, season with salt, and cook, stirring constantly, until fragrant, about 1 minute.
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Add mussels and stir gently once or twice to coat with oil. Pour in beer and stir once more to coat. Cover pot and steam mussels, stirring halfway through, until they open, about 3 minutes. (Discard any mussels that do not open.) Add butter to pot and mix until butter is melted into pan sauce and mussels are coated.
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Transfer mussels and sauce to a serving bowl and top with tarragon. Serve with bread alongside for dipping.
Photo courtesy Liquor.com / Tim Nusog
Beggar Banquet
Yield: 1
Ingredients
2 oz bourbon
¾ oz maple syrup
½ oz lemon juice, freshly squeezed
5 oz lager, chilled
Garnish: orange half-wheel
Method
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Add the bourbon, maple syrup and lemon juice into a highball glass filled with ice.
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Top with lager and stir gently and briefly to combine.
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Garnish with an orange half-wheel.
Grilled Lager and Lemon Chicken
Recipe courtesy Meghan Yager
Yield: 4
Ingredients
4 boneless, skinless chicken breasts (or thighs work great too, about 3 lbs total)
1 clove garlic, minced
1 T olive oil
2 T low sodium soy sauce
1 T honey
½ tsp lemon zest
2 T fresh lemon juice
1 cup lager beer
1 tsp chopped fresh basil
Method
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Place all ingredients inside a gallon-size zip top bag. Seal tightly and shake to distribute evenly. Place in the refrigerator overnight.
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When ready to cook, remove chicken from marinade and place on preheated grill. Discard bag.
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Cook 5 minutes on each side, or until an instant read thermometer registers 165˚F. Serve immediately.
Photo courtesy Christina Holmes
Beer-Braised Carnitas
Recipe courtesy Chris Morocco
Ingredients
2 ea. dried New Mexico or guajillo chiles
4 lbs skinless, boneless pork shoulder (Boston butt), cut into 2-inch pieces
12 oz lager (such as Modelo Especial or Budweiser)
4 garlic cloves, lightly crushed
4 tsp kosher salt
Method
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Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.
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Bring chiles, pork, beer, garlic, salt, and 1 cup water to a boil in same pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.
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Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.
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Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute. DO AHEAD: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist.
